|This article does not cite any references or sources. (May 2011)|
Place of origin
Region or state
|Cookbook:Neer dosa Neer dosa|
Neer dosa or Neer dose (Tulu : ನೀರ್ ದೋಸೆ) literally meaning Water dosa is a crêpe prepared from rice batter. It is light type of dosa, an Indian dish. Neer dosa is a delicacy from of Tulu nadu region in Karnataka. 'Neer' is the word for water in Tulu. Its called as poo-pole in beary language, and thellin dose in Kundapura Kannada.
Basic cooking method
Rice is soaked in water for 3 to 4 hours. It is then ground to make a runny rice batter. Most types of dosa require the batter to be fermented for a few hours or even a day. However, fermentation can be skipped while preparing a neer dosa. Salt is added. A thin layer of batter is poured onto a heated flat griddle (tawa) greased with oil. The batter is spread with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. It is served hot.
Neer Dosa is eaten with
- chutney (coconut or coriander or spicy tomato or other chutney of choice) and/or sambar
- jaggery mixed with grated coconut
- Fish,chicken or mutton curry
- Rasayana (banana or mango fruit salad with coconut milk)
|Wikimedia Commons has media related to Neer Dosa.|